So I’m in West Oz right now as I have been rolling out our Ultimate 6 certification with a few CrossFit affilates over hear and then running classes each night. Heading home tomorrow and can’t wait to see Charlotte and my little man. Supposedley he has just learned a new trick.. yep Mack can now roll from back to front and front to back and blow bubbles at the same time. Talent!
Anyway I’m staying at one of my one2one athletes place and he happens to be a personal trainer and eats really well. So last night I get home after a class to a late dinner.
Zucchini Pasta with Nut Butter and Broccoli, Sugar Snaps and Mushys
Seriously kicked ass.
Here is the recipe
- 2 large zucchini
- 2 cups fresh basil, firmly packed
- 2 Tbsp olive oil
- 2 Tbsp flax oil
- 2 Tbsp white miso
- 2 tsp garlic, minced
- 1 tsp lemon juice, freshly squeezed
- 1/2 tsp Himalayan crystal salt
- 1 pinch black pepper
- 1/4 cup 3 nut butter (almond, brazil, cashew)
- 1 cup tomatoes, chopped
- 1/2 cup green olives
- 1 cup Broccoli
- 1 cup rough chopped Sugar snaps
- 1 cup rough chooped mushrooms
Wash and dry zucchini. Create zucchini noodles by using the veggie spiral cutter or with the use of a vegetable peeler. Place noodles in a bowl.
Add a pinch of salt and massage zucchini so it releases water; let rest at least an hour.
Add olive oil, flax oil, basil, miso, garlic, lemon, salt, pepper and nut butter to processor and blend. When well blended, add tomatoes and olives and pulse just 2 or 3 times. Do not over blend, as you want nice chucks of tomato and olives running through your pesto.
Go back to your zucchini and massage just a few more times, drain water. Place noodles in mixing bowl and add pesto sauce and raw veggies. Serve and enjoy!
Left Overs – There won’t be any.